Dead-Simple Osso Buco (from Three Black Skirts, Anna Johnson)
6 Lamb Shanks
1 Cup all-purpose flour
2 Tablespoons Olive Oil
1 Cup dry red wine (Guigals Cote-du-Rhone)
2 cans plum tomatoes drained
1 cup fresh Italian parsley chopped
Salt and pepper
Trim fat off Shanks.
Dredge in flour.
In a heavy bottomed skillet brown them for about 8 minutes. add wine and reduce heat to simmer. When meat takes on a drunken glow about 10 minutes add tomatoes. cover the dish and cook for about 2 1/2 hours, checking occasionally.
I like to serve with buttered broad beans, the recipe also suggests egg noodles to balance out the tang.